Lovingly Stuffed Bell Peppers, Iris

Moist, flavorful, and with just the right bite, my mom made these maybe 2 or 3 times a month, Any good cook is always tweaking her or his recipe and I believe my momma would love my take on her original recipe, try them for yourself and see. Takes a little work, but SO WORTH IT!!!! Toni T, this is for you.

Heat 1 tablespoon of olive oil in the skillet. Add sirloin, sausage, garlic and onion to skillet and cook until brown but not dry. Add bell pepper a few minutes before meat is done strain off oil in colander.

3

Prepare rice according to directions take off the heat a little early, remember it's going into the oven.

4

Put on a large pot of water, enough to cover the peppers. Once water is boiling, lower heat to medium, add peppers, cook 5 minutes. Remove the peppers, plunge into ice bath . remove from bath and place upside down on paper towels to drain.

5

In a large bowl add meat mixture, including bacon, add 1 cup of the pepper jack cheese, and prepared rice (you don't have to use it all).

6

You can season your mixture with the flavors that appeal to you. I use basil, fennel seed, cayenne, salt and pepper.

7

In your 9x13" baking dish, spread 1 cup of sauce. Place peppers, stuffed with the meat mixture down into sauce. Top each peppers with a tablespoon of sauce from the dish then top with cheese, bake 20 minutes.

8

After 20 minutes remove from oven, top with the rest of the sauce and mozzarella put oven on broil. When brown and bubbly, serve.